CSA Member Eileen wrote in with a gazpacho recipe she loves that uses lots of ingredients available in the current share:

"Here’s my favorite gazpacho recipe that I made from last week’s share. My friend garnishes it with a dollop of sour cream. I don’t think it needs it."

Chop the following items and put into a large bowl:

3 large tomatoes1 green (or red or yellow) bell pepper1 large cucumber ( I used about 5-6 of the small ones from last week’s share and didn’t peel them)1 C chopped celery½ C chopped green onions2 avocados peeled, seeded and chopped

Blend the following together with either an immersion blender or a regular blender:4 TBSP olive oil5 TBSP red wine vinegar2 jalapeno peppers ( I experiment and add later to determine the heat)½ tsp black pepper

Add to the chopped vegetables then

Stir in 4 cups of tomato juice and mix with a large spoon.

Refrigerate overnight.

You can serve it with a dollop of sour cream and some tortilla chips on the side.

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